Rinse,
sort, and chop the cranberries (I use a hand-cranked food chopper. I'm
sure a food processor would be fine. Just be careful not to over
process.) Finely chop green onion, cilantro, and jalapenos (wear gloves
and discard seeds). Toss all chopped ingredients in a bowl. Add sugar,
cumin, lemon juice, and salt. Refrigerate for 4 hours (or more).

Serve
the cranberry salsa over the following cream cheese mixture: 1 c.
mayo/1 c. sour cream/16 oz. cream cheese, well-blended. This makes a
nice, soft cheese layer that can be served straight from the
refrigerator. (You can serve over plain cream cheese, but bring the
cream cheese to room temperature before serving). Don't pour the
cranberry salsa over the cheese mixture until just before serving. Serve
with crackers or chips.